Tasmania’s wild foods
By LIZ McLEOD and BERNARD LLOYD | A country’s cuisine, like its culture, emerges from its forests; from the things that grow in that place and the way they grow, especially the things that grow only in that place: the endemic ingredients. Explore Tasmania’s wild foods.
Lemon, vanilla, the spark of rhubarb
The Sweet Debate continues with ambrosial fervour. The latest contribution comes from Simon West, head chef of Meadowbank Estate, who has come up with a tantalising combination. More here.
Black gold
For our Food & Wine writer, Graeme Phillips, the excitement of holding freshly-dug truffles “in your hand, putting them to your nose, inhaling their heady aroma and realizing that they’ll never smell better than they do right now, straight out of the ground, and that we’re holding and smelling the only fresh truffles available anywhere in the world at that moment, is indescribable”. The saga continues here.
Fascinating Fungi
Food Editor Liz McLeod reveals the secrets of Tasmania’s burgeoning mushroom industry in this special feature with its mouth-watering portfolio by photographer Peter Whyte. There’s mushroom magic here.
Page 1 of 1 pages
